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All Journal Agrointek Jurnal Agroindustri JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food Science and TechnologyJournal Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Arsyistawa, Hadana Sabila
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Public Health

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ATRIBUT DAN URUTAN PRIORITAS KEBUTUHAN KONSUMEN DALAM PERANCANGAN COOKIES BEBAS GLUTEN DARI TEPUNG JAGUNG Aini, Nur; Sustriawan, Budi; Arista, Lintang; Mela, Ervina; Arsyistawa, Hadana Sabila
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.132-146

Abstract

Cookies are snacks that are popular among the public, whose main raw material is generally wheat flour. The process of making cookies does not require flour with a high gluten content so that in the manufacturing process wheat flour can be replaced, and as an alternative is corn flour. The aim of the research is to determine the consumer attributes that influence the development of corn cookies products, to find out the technical parameters that affect the development of corn cookies products and to know the priority of consumer requirements and technical parameters that must be met in the development of corn cookies products. The research took place in several stages, namely identifying the attributes of consumer requirements by distributing questionnaires, identifying technical parameters by studying the literature, determining priority attributes of consumer requirements and prioritizing technical parameters. Determining the number of respondents was carried out using the proportion method for the population aged 18-45 years who live in Purwokerto City who like cookies. Questionnaires were distributed to 100 respondents to identify consumer requirements, product design specifications, level of importance, satisfaction, and attractiveness. Data analysis is carried out through cumulative calculations to fulfil consumer desires based on consumer requirements and technical parameters to produce a House of Quality (HOQ). The results showed that in the development of corn cookies there were 14 important parameters, namely raw materials, product formulation, mixing time, the order in which the ingredients were added during mixing, molding shape, baking temperature, baking time, packaging, labelling, quality checking (Quality Control), PIRT registration, Halal registration, storage, and BPOM registration. The three highest priority attributes of consumer requirements are the label design on the product that describes the product content (8.38%), has a distinctive cookie aroma (8.23%) and the packaging label includes the ingredient composition (8.12%).
Modification of the physical and chemical properties of Inpago-Protani rice flour via fermentation with Bimo-CF starter Aini, Nur; Arsyistawa, Hadana Sabila; Sustriawan, Budi; Prihananto, Vincentius; Astuti, Santi Dwi; Septiana, Aisyah Tri; Indarto, Indarto; Suliman, Nageeb Mohammed
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31467

Abstract

Inpago-Protani rice is a new rice variety from Jenderal Soedirman University, Indonesia. Producing rice flour as an intermediate product is a practical rice processing method. However, the utilization of rice flour as a wheat flour alternative is limited due to the differences in their gelatinization qualities. Fermentation with Lactobacillus sp. changes the gelatinization properties of rice flour by increasing the number of microorganisms and stimulating their metabolism in food materials. This study sought to determine how the physical and chemical qualities of Inpago-Protani rice flour are affected by the duration of fermentation, the concentration of Bimo-CF starter, and other factors. Applying 0.6% Bimo-CF starter for 12 hours at 30°C was the most effective method for fermenting Inpago-Protani rice flour. The resulting rice flour had a yield of 40.3%, a protein content of 10.3% (db), a carbohydrate content of 77.1%, a fat content of 0.4%, an ash content of 0.5%, a moisture content of 12.2%, and 338.7 kcal of energy. The enhanced characteristics of fermented rice flour may increase its versatility for subsequent processing.
Quality Assurance Systems in the Development of Fishery Product Processing MSMEs: Sistem Penjaminan Mutu dalam Pengembangan UMKM Pengolahan Hasil Perikanan Maghfira, Nadya Permata; Aini, Nur; Arsil, Poppy; Arsyistawa, Hadana Sabila
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10200

Abstract

The quality standards of processed fishery products can be assessed by applying regulations required in the industry, including halal certification and quality assurance systems. The implementation of halal certification and quality assurance system regulations can increase the development of MSMEs, especially with Law Number 33 of 2014 concerning the Halal Assurance System, which requires halal food to be halal certified. One of the factors that cause most MSMEs not to implement halal certification and other regulations is the existence of internal and external problems. This study aims to develop a development strategy for fishery product processing MSMEs by analyzing internal and external factors in implementing halal certification and quality assurance systems. The Quantitative Strategic Planning Matrix (QSPM) method is used to prioritize alternative strategies based on the SWOT analysis results. This research concludes that the priority strategy for developing fish processing MSMEs is the SO strategies, which include utilizing government programs to form marketing and distribution networks, innovating attractive product packaging following people's lifestyles, utilizing technological advances for promotional activities, marketing, and expanding marketing networks and the need to create a business website so that the market can recognize every product owned by the company.
Chemical and sensory characteristics of sweet potato crackers containing various starch types Aini, Nur; Husna, Syifaul; Indarto, Indarto; Waziiroh, Elok; Probowati, Banun Diyah; Setyawati, Retno; Arsyistawa, Hadana Sabila; Fitriati, Annisa
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.29025

Abstract

White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory acceptability. This study aims to determine the effects of the proportion of white sweet potato flour to wheat flour and the type of added starch on the chemical and sensory characteristics of crackers. A completely randomized design (CRD) was used. The factors studied were the addition of various types of starch (P; P1, white sweet potato starch; P2, cornstarch; and P3, tapioca) and the white sweet potato starch: wheat flour ratio (% w/b, T) (T1, 1:3; T2, 1:1; T3, 3:1; and T4, 4:0). The chemical characteristics evaluated were the moisture, ash, fat, protein, and carbohydrate contents. The sensory characteristics evaluated were the taste, texture, color, and degree of liking (preference). The chemical variables were analyzed using ANOVA and DMRT at the α = 5% level. The Friedman test was used for sensory evaluation. The results showed that the type of added starch (P) significantly affected the fat content. Furthermore, the proportion of white sweet potato flour to wheat flour (T) significantly influenced the fat and protein contents. In addition, the treatment combination (PT) significantly affected texture, color, and preference. The best treatment (P1T1) resulted in crackers with 4.40% moisture, 18.06% fat, and 74.86% carbohydrates, along with favorable sensory attributes like slightly salty taste, crunchy texture, and light brown color.
Characteristics of Pasta Substituted with Modified Taro and Yellow Yam Flour Arsyistawa, Hadana Sabila; Aini, Nur; Dwiyanti, Hidayah; Setyawati, Retno
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.151

Abstract

Heat-moisture treatment (HMT) is a starch modification technique that alters the starch profile from type B to type C, characterized by low swelling power, low solubility, and strong texture stability, making it suitable for pasta production. In addition, HMT can modify physicochemical properties. This study was conducted to evaluate the physicochemical and sensory characteristics of pasta made with HMT-modified taro and yellow sweet potato flour, and to determine the treatment combination that produced the best overall quality. The experimental design used was a Randomized Group Design (RGD) with two factors: type of flour (T) and proportion of flour substitution (P). The physicochemical parameters analyzed included rehydration capacity, color, protein, fat, moisture, ash, and carbohydrate content, along with sensory evaluation. The results showed that the interaction of the two factors significantly affected all sensory parameters. The pasta with the best sensory characteristics was sample T1P3, with the following physicochemical properties: rehydration capacity (55.63%); color L* (18.71); a* (2.51); b* (3.35); protein content (12.99%); fat content (3.63%); moisture content (8.03%); ash content (3.64%); and carbohydrate content (71.71%). Sensory scores included flavor (3.87), texture (3.73), color (3.80), and overall acceptability (3.80).
Co-Authors Aisyah Tri Septiana Arista, Lintang Budi Sustriawan Elok Waziiroh Fitriati, Annisa Hidayah Dwiyanti Husna, Syifaul Indarto Indarto Maghfira, Nadya Permata Mela, Ervina Nur Aini Poppy Arsil Prihananto, Vincentius Probowati, Banun Diyah Retno Setyawati Santi Dwi Astuti Suliman, Nageeb Mohammed